Lamb/Mutton Yameni Mandi

Add all of the whole spices listed above for mandi masala to a pan and over medium heat roast for 4-5 minutes or until you see a little bit of color on them. Now transfer into a grinder and make a powder. Add turmeric powder and salt in it and mandi masala is ready.

Wash and pat dry the lamb shanks. Apply half of the masala to the shank and reserve other half for later. In an instant pot add two tbsp of oil and sear the shanks from all sides. Your goal is to get a little bit of color. Add three cups of water and pressure cook for 45 minutes. You can also do this step in a regular pot and cook the shanks until they're tender, replenishing the water as needed. Release the pressure and separate the lamb shanks and broth.

Add 1/2 cup of oil to a pan and fry onions until light golden brown. Take them out on a paper towel. Use these onions for garnish later.

Now leave only 2 tbsp of oil in the pan and a few onion slices, add bay leaves and dried lemons if using. Add 2.5 cups of broth (if you don't have enough broth then use water but if you have more broth then use only 2.5 cups) and then soaked rice. Add remaining mandi masala, taste test for salt, and add more according to your taste. Cook on high heat until most of the water is evaporated. This step is optional but if you are using saffron add a little bit of water to it, mix, and add on top of the rice before steaming it. Then cover with foil paper or a kitchen towel and steam for 10-15 minutes.

This step is optional, take charcoal and heat it on a flame until red hot. Once your rice are fully cooked, transfer the cooked lamb shanks to the same pot. Add oil to a small bowl and put it in the middle of the rice pot. Put the coal in the bowl and cover it with a lid immediately. Uncover after 5 minutes.

In a separate pan, take 2 tbsp of oil and add sliced almonds and raisins, cook for a few minutes, and take them out on a paper towel.

In a dish add a layer of rice, then lamb shanks, then garnish with caramelized onions, almonds, and raisins.